| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Soups/stews, Vegetarian, Chinese |
8 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1 |
lb |
Pumkin or butternut squash peeled & cut into large chunks |
| 1 |
|
Sweet potato peeled & chunked |
| 1/2 |
c |
Raw peanuts; shelled and skinned. Soaked 30 min, drained & roughly chopped |
| 1/3 |
c |
Dried mung beans soaked 30 min and drained |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Square of bean curd |
| 1 |
qt |
Coconut milk |
| 1/2 |
oz |
Cellophane noodles, soaked 20 min, drained & cut into 1 inch sections |
INSTRUCTIONS
~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup, prepare
the bean curd by heating the oil in a frying pan and cooking the curd until
light brown on both sides. Slice lengthwise into 1/4 inch strips and set
aside.
After the 35 min, check the mung beans for softness. If they're soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.
Serve with rice and Buddhist Nuoc Leo.
From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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